Lemon Dill Potato Salad
|Red potatoes||2 Pound|
|Red onion||3⁄4 Cup (12 tbs), chopped|
|Sour cream||1⁄2 Cup (8 tbs) (fat free)|
|Light mayonnaise||1⁄2 Cup (8 tbs)|
|Fresh dill||2 Tablespoon, chopped|
|Lemon juice||2 Tablespoon|
|Cider vinegar||2 Teaspoon|
1. Place potatoes in a Dutch oven, and cover with cold water; bring to a boil. Cook potatoes 30 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.
2. Combine potatoes and onion in a large bowl; toss gently. Combine sour cream and next 5 ingredients in a separate bowl. Spoon sour cream mixture over cooled potato mixture; toss gently to coat.